Dinner Menu
Example Menu
First Course
| Torchon of Foie Gras, Sweet Peach Compote, Butter Toasted Brioche | 21 |
| Tender Escargots, Lemon-Leek Beurre Blanc, Brioche Melba Toast | 12 |
| Cherry and Applewood Smoked Bay of Fundy Salmon, Creme Fraiche, Brioche Crouton, Petite Greens | 11 |
| Avocado and Shaved Fennel, White Truffle Oil, Petite Greens, Fennel-Thyme Sea Salt | 13 |
| Arugula Salad, Silver Goat Cheese, Orange Segments, Hearts of Palm, Orange-Dijon Mustard Vinaigrette | 11 |
| Tonight's Soup, Carrot and Lemongrass | 9 |
Second Course
| Rendered Duck Breast, Celery Root and Bluescreek Bacon Hash, Sautéed Spinach, Luxardo Cherry Veal Demi-Glace | 31 |
| Beef Short Ribs, Black Truffle Potato Mousseline, Brussels Sprouts, Shiitake Ragout | 36 |
| Alaskan Halibut, Roasted Red Pepper Coulis, Green Asparagus, Fennel Salad with Orange-Dijon Vinaigrette | 33 |
| Seared Diver Sea Scallops, Risotto of Carrots and Caramelized Fennel, Port Wine Demi-Glace | 32 |
| Sweetbreads Au Poivre, Crimini Mushrooms, Potato Mousseline, Sherry Beurre Blanc | 31 |
| Pork Tenderloin, Cauliflower Puree, Broccolini, Toasted Almonds, White Truffle Oil | 29 |
Executive Chef Matthew Litzinger | For more questions please contact us.